WICKLEWOOD'S SUGAR FREE AND GLUTEN FREE APRICOT SPONGE
This cake is based on a recipe I found on "sugar free baking" website while looking for a cake for my diabetic husbands birthday, which was perfect for him but meant I was going to spend his birthday celebrations nibbling on a ricecake,,,I don't think so,,,hence gluten free Apricot Sponge . The prep time does not include the overnight soaking of the apricots.
Provided by WicklewoodWench
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Soak your dried apricots overnight in the 500ml of water.
- Preheat your oven to 180 deg C/ 350 deg F/gas mark four.
- Pour the apricots and water into a large saucepan and bring to the boil.
- Gently simmer for 10 minutes.
- Remove from the heat and liquidise.
- Beat butter, eggs and honey into the apricots.
- Sieve in the flour and mix well.
- Spoon into a greased cake tin and bake for 25-30 minutes.
- Remove from cake tin, transfer to a cooling rack and make frosting.
- In a large bowl, beat together the butter, vanilla and cream cheese.
- Add the sweetener a cup at a time and mix until blended.
- When the cake is thoroughly cooled, top with cream cheese frosting.
Nutrition Facts : Calories 836.9, Fat 55, SaturatedFat 33.9, Cholesterol 213.2, Sodium 788.8, Carbohydrate 82.1, Fiber 6.6, Sugar 46.6, Protein 10.3
WICKLEWOOD'S GLUTEN FREE SCOTCH EGGS
Scotch eggs are another favourite of mine that I can no longer enjoy since being diagnosed with coeliac disease., however, I have combined my two favourite scotch egg recipes and developed a whole new gluten free version...As usual ordinary breadcrumbs and sausage meat can be used if making a non gf version. The double dipping adds an extra layer of breadcrumbs and therefor more crunch. To make the whole process a little less messy, try placing sausage meat mixture portion on some Clingfilm, flatten it out slightly and use the Clingfilm to cover the egg in the sausage. For the seasoning, simple salt and pepper works fine, however, I always use my own seasoning mix recipe #440608. For a healthier alternative try omitting the frying and cook completely in the oven, however, don't forget to increase the cooking time an extra 5 mins to compensate.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 35m
Yield 4 eggs
Number Of Ingredients 10
Steps:
- Preheat oven to 180c.
- In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
- Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
- Take a boiled egg; roll it in the flour,.
- Cover the egg in a sausage meat portion.
- Roll it in the beaten egg and then in the breadcrumbs.
- Repeat this process for all the boiled eggs, set aside for five minutes.
- Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
- In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
- Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
- Serve hot or cold.
Nutrition Facts : Calories 376.4, Fat 26.2, SaturatedFat 8.6, Cholesterol 330, Sodium 558.4, Carbohydrate 12.2, Fiber 0.5, Sugar 0.3, Protein 21.1
WICKLEWOOD'S GLUTEN FREE LEMON SURPRISE
I have tried many recipes for different variations of lemon surprise puddings, and delicious as they are, none of them transferred well to being gluten free. The egg whites are what helps in this recipe, however, it is the ban Marie that is key to its success.
Provided by WicklewoodWench
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 180c,
- In a bowl, beat the butter lemon zest and sugar together until light and fluffy.
- Add the egg yolks, flour and baking powder, beat well together.
- Gradually add the milk and lemon juice. (Don't panic if it curdles).
- In a separate bowl, whisk the eggs whites until they form stiff peaks.
- Using a metal spoon, gently fold the egg whites into the lemon mixture.
- Pour into a greased 2 pint ovenproof dish.
- Place the dish in a ban Marie and bake for 45-50 minutes.
GLUTEN-FREE SCOTCH EGGS
This baked version of the heavy, yet scrumptious British snack has all American flavors (think Thanksgiving) and a lightened ingredient list.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- In 1-quart saucepan, place 4 of the eggs. Cover with cold water 1 inch above eggs. Heat to boiling; turn off heat. Cover, and let stand 4 minutes. Drain; place pan in sink. Let eggs cool under cold running water 5 minutes. Under the water, and using a large spoon to ease the shell away from the white, crack and peel eggs. Pat dry, and refrigerate until ready to use.
- In food processor, place walnuts, Cover; process until fully ground but before turning into a paste. Transfer to small bowl, and set aside.
- In another small bowl, place almond flour; set aside.
- In large bowl, mix ground turkey, onion, celery, poultry seasoning, salt and herbs. Divide mixture into 4 parts.
- Gently dredge eggs 1 at a time in almond flour. Press 1 section of the turkey mixture to 1/4-inch patty on the palm of your hand. Place 1 egg in center of turkey, enclosing egg in turkey mixture. Press gently to smooth the turkey mixture over the egg. Repeat for remaining 3 eggs.
- Beat last egg in small bowl; add turkey-coated eggs, one at a time, to beaten egg, then finally dredge in the bowl of walnut pieces. Press to adhere.
- Place wire cooling rack in 15x10-inch pan with sides, and place coated eggs on top. Bake 35 to 40 minutes or until turkey mixture is browned and cooked all the way through and eggs reach an internal temperature of 165°F on an instant-read thermometer.
Nutrition Facts : Calories 350, Carbohydrate 7 g, Cholesterol 265 mg, Fat 3 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 2 g, TransFat 0 g
WICKLEWOOD'S LEMON RASPBERRY BARS (GLUTEN AND SUGAR FREE)
I was first introduced to lemon bars when I reviewed Secret teenage chef's "Easy Lemon Bars". They were delish, but I was determined to make them gluten free as well as sugar free.The flavor combination of fresh lemon and raspberry are what make these deliciuos little treats... Sugar free jams are available, but can be quite expensive and yet so easy to make, my own has just three simple ingredients "Wicklewood's Sugar free Raspberry jam".
Provided by WicklewoodWench
Categories Dessert
Time 55m
Yield 20 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C).
- Spray an 8 x 8-inch-baking tray generously and lightly dust with flour.
- Mix together flour, sweetner, lemon zest and salt in a mixing bowl.
- Add butter and rub in between your fingertips until the mixture resembles breadcrumbs.
- Pour the mixture into the baking tray and press evenly over the base.
- Bake for 15 to 20 minutes or until lightly browned.
- Set aside to cool.
- Mix sweetner and flour in a large bowl.
- Add egg, lemon juice and zest and mix well.
- Spread rasperry jam evenly over warm crust.
- Gently pour lemon mixture over jam.
- Bake for 20 to 25 minutes or until set.
- Remove from oven and allow to cool before placing in refrigerator.
- Chill in refrigerator 2 hours, cut into squares before serving.
Nutrition Facts : Calories 85.4, Fat 3.2, SaturatedFat 1.7, Cholesterol 37.8, Sodium 35.9, Carbohydrate 11.9, Fiber 0.4, Sugar 1.7, Protein 2.3
WICKLEWOOD'S ANGLESEY EGGS
If you are trying to cut back on your fat content you could always cook your leeks in a little water instead of butter, but you will need to drain the leeks before adding them to the potatoes or the mixture will be too wet, and remember the overall amount of butter needed would be reduced to 2oz for the cheese sauce. Prep time includes boiling the potatoes and eggs
Provided by WicklewoodWench
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the potatoes in lightly salted boiling water for about 15 minutes.
- Meanwhile melt 2oz of the butter in a frying pan and soften the leeks.
- Place the eggs in a pan of cold water with the vinegar and boil for 5 mins, drain and place in cold water.
- Pre heat the oven to 200c.
- Drain and mash the potatoes, season well and carefully stir in the cooked leeks.
- Pour the milk in a pan and add the cornflour and remaining 2oz of butter, slowly bring to the boil whisking (not stirring) continuously.
- Allow to bubble gently for 2 mins then add 2/3 of the cheese, season and stir well.
- Line a large shallow ovenproof dish or 4 small gratin dishes with the potato and leek mixture.
- Shell and halve the eggs, arrange on top of the leeks.
- Pour the cheese sauce over the eggs and sprinkle with the remaining cheese.
- Bake for 10-15 mins, serve hot.
Nutrition Facts : Calories 682.6, Fat 44.9, SaturatedFat 25.8, Cholesterol 386.9, Sodium 566, Carbohydrate 46.8, Fiber 4.7, Sugar 4, Protein 25
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